Is 2 inches too thick for steak?

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The Quick Answer

Whether a 2 inch thick steak is too thick comes down to personal preference. Many people find a 1-1.5 inch thickness to be ideal for getting a good char on the outside while keeping the inside nice and tender. However, thicker steaks around 2 inches can work well too if cooked properly at a lower temperature for a longer time. The most important factors are using high quality meat and cooking it correctly. As long as it’s cooked to the right doneness, a 2 inch steak can be delicious.

Determining the Ideal Thickness for Steak

When determining the ideal thickness for a steak, there are a few factors to consider:

Personal Preference

Ultimately, steak thickness comes down to personal taste. Some people prefer thinner steaks around 1 inch thick because they cook quickly over high heat and you get a nice sear on the outside. The center stays tender and rosy. Thicker steaks around 1.5-2 inches take longer to cook. This allows time for the inside and outside to finish cooking at the same time. Thicker steaks may also appeal to those who enjoy the rich, beefy flavor of a larger cut of meat.

Cooking Method

The way you plan to cook the steak also impacts ideal thickness. Thinner steaks 1 inch or less do well with quick, high heat cooking methods like grilling or pan searing. The high heat browns the outside to develop flavor while cooking the inside to the desired doneness. Thicker steaks around 1.5-2 inches are better suited for slower cooking methods like oven roasting or cooking over indirect heat on a grill. The lower heat tenderizes the meat while bringing the interior to the right doneness.

Cut of Steak

Certain cuts of steak work better at different thicknesses. Tender cuts like filet mignon and ribeye usually taste best at 1-1.5 inches thick. This prevents them from drying out and allows them to cook evenly. Tougher cuts like flank, skirt, or hanger steak should be thinner, around 0.5-1 inch. This keeps them tender. Well-marbled steaks from the loin or rib areas, like New York strip, can be great thick or thin.

Quality of Meat

Higher quality beef with good marbling and proper aging can be cooked at a thicker size while remaining tender and juicy. Low quality steaks may quickly become tough and dry at 2 inches. Always choose high grade beef (Prime or Choice) and well-marbled cuts when cooking extra thick steaks.

Advantages of a Thicker Steak

Cooking a steak up to 2 inches thick has some advantages:

Bigger Beefy Flavor

A thicker cut of meat equals more rich, beefy steak flavor in each bite. If you love steak, a bigger bite is a better bite.

Juicier Interior

When cooked properly, a 2 inch steak can remain very tender and juicy in the middle. The extra thickness allows it to stay pink or red without overcooking.

Better Char and Crust

With a greater surface area, a thick steak can develop an amazing dark, flavorful sear and crust on the exterior. This adds taste and texture.

Impressive Presentation

A huge, juicy 2 inch steak can make quite an impression when served! It looks dramatic and indulgent.

More Shared Appetite

A few 2 inch steaks can serve more gatherings than several smaller steaks. Great for feeding a crowd.

Potential Drawbacks of a Thick Steak

However, there are some potential drawbacks to consider with a 2 inch thick steak:

Overcooking Risk

It can be tricky to cook a thick steak all the way through without overcooking the outside. The meat cooks unevenly.

Less Surface Browning

With a higher ratio of inner meat compared to the outer crust, very thick steaks can have less browned exterior area.

Higher Cost

A 2 inch steak requires a larger, heavier cut of meat. This drives up the price compared to a standard 1 inch steak.

Longer Cooking Time

The extra thickness means the steak must cook slowly over lower heat for a longer period of time. This is less convenient.

Fatty Bite

If not trimmed and cooked carefully, large pockets of fat in a thick steak may remain unrendered and chewy.

How to Cook a 2 Inch Thick Steak

Cooking a 2 inch steak requires some special care. Here are tips for success:

Choose a Tender, Marbled Cut

Select a naturally tender steak with generous marbling, like ribeye or New York strip. This gives the best chance of keeping a thick cut tender.

Trim Excess Fat

Trim large hunks of visible fat so the steak cooks evenly. Leave a thin layer for flavor and moisture.

Season Well

Generously season all sides with salt and pepper. For a thick steak, ramp up the seasoning compared to a thin one.

Reverse Sear

Cook first over gentle indirect heat (275°F oven or grill) until it reaches 10°F below desired doneness. Then sear hard over high direct heat.

Baste While Cooking

Baste the meat with butter or oil as it cooks to keep the exterior moist and promote browning.

Rest It

Let the steak rest at least 10 minutes after cooking so juices redistribute evenly throughout the meat.

Slice Across the Grain

Always slice across the grain of the meat fibers. This yields the most tender texture for enjoying thick cuts.

Ideal Doneness Temperatures for a Thick Steak

Achieving the perfect level of doneness is vital when cooking thick steaks. Use these guidelines for great results:

Doneness	Internal Temperature
Rare	120-125°F
Medium Rare	130-135°F
Medium	140-145°F
Medium Well	150-155°F
Well Done	160°F and above

For a tender, juicy thick steak, target no higher than medium. Use an instant read thermometer to check for accuracy.

Best Cuts for Thick Steaks

These premium steak cuts are ideal candidates for cooking extra thick:

Ribeye

The heavily marbled ribeye has great beefy flavor and tenderness. A 2 inch cut stays moist and tastes amazing.

New York Strip

Also called a shell steak, this loin cut has perfect marbling for a tender, thick steak experience.

Tenderloin

Very tender filet mignon steaks can be cut extra thick without sacrificing texture. Ideal for steak purists.

Porterhouse/T-Bone

This large steak contains both strip and tenderloin sections to offer the best of both worlds.

Tomahawk

These bone-in ribeyes look impressive at a huge 2 inch size while delivering on flavor.

Conclusion

A 2 inch thick steak can be cooked deliciously if handled properly. While 1-1.5 inches is ideal for most people, steak lovers who prefer big, bold beef flavor and a dramatic presentation will enjoy high quality thick cuts prepared to a perfect medium rare or medium. Use low, slow cooking methods and a foolproof thermometer to achieve optimal doneness in the center while developing a flavorful crust on the outside. When handled with care and sliced against the grain, even a 2 inch monster steak can turn out fork-tender and juicy.